Ingredients
- 2 medium acorn or butternut squash or small sugar pumpkins (about 3 pounds total)
- 4 tablespoon olive oil, divided
- 1/4 cup shelled pumpkin seeds (pepitas)
- 1 tablespoon aged balsamic vinegar
- 1/4 cup fresh mint leaves, torn
Preparation
Baking Directions:
Preheat oven to 425 degrees F.
Cut squash into 1½ inch-thick wedges, leaving skin on.
Scrape off seeds and strings with a large spoon and discard.
Coat wedges with 3 tablespoons oil and season with salt and pepper.
Lay wedges cut side down on a large rimmed baking sheet.
Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
Heat remaining 1 tablespoon oil in a small skillet over medium-high heat.
Add pumpkin seeds to cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4 to 5 minutes.
Transfer seeds to paper towels to drain.
Sprinkle with salt.
(Squash and toasted pumpkin seeds can be made 4 hours ahead.
Let stand separately at room temperature.
Rewarm squash before serving.)
Transfer squash to a large platter and drizzle with balsamic vinegar.
Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
